40 A dish of king’s chicken (kunigs huner)
Take young roasted chickens and chop them into small pieces and take fresh eggs and mix them with pounded ginger and pour all that into a firm (vestenn – probably means thick metal) mortar that is hot. Add saffron and salt it in measure, and place it by the fire and let it fry with little fat. Serve them, they are called king’s chickens etc.
(This recipe has a parallel in the Königsberg MS)
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.